Description
Delightful mini pot pies filled with earthy mushrooms and creamy Gruyère cheese, wrapped in a flaky pastry crust.
Ingredients
Scale
- 1 pound fresh cremini or button mushrooms, chopped
- 2 tablespoons butter
- 1 finely chopped onion
- 2 minced garlic cloves
- ½ cup cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- 1 teaspoon fresh thyme (or dried thyme)
- Pie crust (store-bought or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 pound of chopped mushrooms and let them sauté undisturbed until their moisture evaporates.
- Stir in 1 finely chopped onion and 2 minced garlic cloves, cooking until the onion is translucent.
- Lower the heat and add ½ cup of cream, stirring to incorporate. Add 1 cup of grated Gruyère cheese and season with salt, pepper, and 1 teaspoon of fresh thyme. Stir until the cheese melts.
- Roll out your pastry dough and press it into ramekins, trimming any excess overhang.
- Spoon the mushroom and cheese mixture into the crusts.
- If desired, add a top crust or cut designs for steam. Brush with whisked egg for a golden finish.
- Bake on a baking sheet for 25-30 minutes, until browned.
- Let cool for a few minutes before serving.
Notes
Feel free to mix in your favorite veggies for a personal twist. Serve with a side salad for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pot pies, mushroom recipes, comfort food